Thursday, August 16, 2007

White Lasagna

4 boneless chicken breasts
1 can chicken broth
1 lb. lasagna noodles
1/2 lb. shredded ham
1/2 c. chopped fresh parsley
Parmesan cheese

3/4 c. butter
1/2 c. flour
2 c. milk
1 c. heavy cream
Reserved broth
1 1/2 c. Parmesan cheese
1/2 c. parsley
1/2 tsp. rosemary
1/2 tsp. tarragon
1/2 tsp. salt
1/2 tsp. nutmeg

Cook chicken breasts in broth. Cool and cut into bite-sized pieces, reserving broth. Cook noodles, adding 1-2 tablespoons oil to prevent sticking.

Sauce: Melt butter and slowly add flour, cooking until smooth. Remove from heat and slowly add milk. Add cream and reserved broth. Cook to boiling, stirring constantly. Add cheese, parsley and seasonings.

Assembly: Butter 9 x 13 inch baking dish and spread a little sauce on the bottom. Make 3 layers each of noodles, chicken and ham and sauce. Sprinkle with chopped parsley and Parmesan cheese. Bake covered at 350 degrees for 30 minutes. Remove cover and bake an additional 5-10 minutes, until lightly browned.

Make It Healthier:
Substitute evaporated skim milk in place of cream.

How Kids Can Help:
Kids can help layer noodles & dump measured ingredients.

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